Remove the peel from the potatoes and grate them with a rösti grater. Mix carefully with salt. Heat the butter and pour in the potatoes.
Shape into a flat cake with a spatula. Cover the rösti with a plate the size of the frying pan or a well-fitting lid. Ideally, the cavity between the rösti and the lid should be as small as possible. As soon as you hear the sizzling of the potatoes, turn the temperature down to low and roast for a good 20-half hours. During this time the famous golden brown crust is formed.
To bring to the table, turn the Rösti out onto a plate. The Berner Rösti serves as a basic recipe for subsequent variations: Kitchen herb Rösti with bacon: Cut or chop 2 bunches each of parsley and chives as well as 100 g of lean bacon slices as finely as possible.
Mix with the grated potatoes and roast according to the basic recipe. Be careful with the addition of salt, as the bacon is already salty.
Rösti with onions and bacon:
Cut 2 large onions into narrow rings. Cut 100 g of lean bacon slices into thin strips. Mix both with the grated potatoes and cook according to the basic recipe.
Cheese Rösti:
Grate 250 g Appenzeller cheese, Raclette cheese or a mountain cheese on the rösti grater or cut into fine slices by hand. Mix with the potatoes and cook according to the basic recipe.
Recommended beverage: an acidic wine (Riesling, Silvaner).
Our tip: Ver
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